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    You are in: Home / Recipes / Yellow Squash Cornbread Muffins Recipe
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    Yellow Squash Cornbread Muffins

    Yellow Squash Cornbread Muffins. Photo by mersaydees

    1/1 Photo of Yellow Squash Cornbread Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    CongoGirl's Note:

    This is my modification of Yellow Squash Muffins (which I love). Since the muffins taste so much like cornbread, I decided to make a version that actually have corn meal. I also use whole wheat flour and flaxseed meal to make them even healthier.

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Wash squash and trim ends. Cut squash in half lengthwise and scoop out the seeds (even if they are really small and immature. Chop the squash into chunks.
    2. 2
      Cook in a small amount of water in the microwave (covered) for 10-15 minutes or until the squash is mushy.
    3. 3
      Drain the water and use a food chopper to mash the squash to a pulp. Measure 2 cups.
    4. 4
      Combine the squash with eggs, butter, and applesauce, and set aside.
    5. 5
      Combine dry ingredients in a large bowl.
    6. 6
      Make a well in center of mixture.
    7. 7
      Add squash to dry ingredients, stirring only until moist.
    8. 8
      Spoon into greased muffin tins, filling 3/4 full.
    9. 9
      Bake at 375°F for 20 minutes or until toothpick inserted in center of muffin comes out clean.

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    Nutritional Facts for Yellow Squash Cornbread Muffins

    Serving Size: 1 (1753 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 178.4
     
    Calories from Fat 64
    36%
    Total Fat 7.1 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 23.5 mg
    7%
    Sodium 243.6 mg
    10%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 2.5 g
    10%
    Sugars 7.5 g
    30%
    Protein 3.3 g
    6%

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